Mexicano Veggie Burger

 To stay with the Mexican theme I served my burger on a warmed corn tortilla, topped with shredded romaine and salsa.  The burger is super flavorful and it’s quite filling too.

Mexicano Veggie Burger

Tami Kramer Nutmeg Notebook

Simple, easy delicious! Serve wrapped up in a corn tortilla or crumble it over a salad.

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Servings 8

Ingredients

  

1x2x3x

• 1 15- oz. can kidney beans drained and rinsed
• 1 15 – oz can pinto beans drained and rinsed
• 1 cup rolled oats
• 1 cup cooked brown rice
• ½ yellow onion diced – optional – lately I have been leaving this out and they are still just as good.
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano
• 2 teaspoons ancho chili powder
• 1 teaspoon dried basil
• 2 teaspoon cumin
• 1/2 teaspoon granulated onion
• ¼ cup ketchup

Instructions

 

• In a large bowl combine the beans,oats, brown rice, onions,seasonings and ketchup. Transfer mixture to the work bowl of your food processor and pulse a few times – until it sticks together. Depending on the size of your FP you might have to do this in two batches.
• Divide mixture into 8 evenly sized patties. Cook in a nonstick frying pan sprayed with a little non stick spray for about 4 minutes per side.

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